Fresh Strawberry Pashka
This cheesecake-in-a-pot is a traditional Easter dish in Russia.
2 (8-ounce) packages cream cheese, softened
2 cups (8 ounces) dry curd cottage cheese
1 cup (2 sticks) butter, softened
3 egg yolks
2 cups powdered sugar
1 (0.25-ounce) envelope unflavored gelatin, softened in 2 tablespoons cold water
2 teaspoons vanilla extract
1 cup whipping cream, whipped
1 cup sliced almonds
1 pint fresh strawberries, washed, hulled and drained
1 (2-quart) clay flowerpot, about 6-inches across top, washed well and thoroughly dried
- Beat together cream cheese, cottage cheese and butter in large bowl until creamy. Add egg yolks. Gradually beat in sugar.
- Place gelatin over hot water to dissolve. Blend into cheese mixture. Fold in vanilla extract, whipped cream and almonds.
- Slice strawberries and carefully fold into cheese mixture.
- Line flowerpot with cheesecloth wrung out in cold water.
- Spoon cheese mixture into pot, filling to brim. Cover and refrigerate overnight.
- To unmold, place dessert plate over pot, inverting quickly. Gently lift off pot, pulling cheesecloth if necessary. Remove cheesecloth.
- Garnish with gumdrops or fresh strawberries and almonds.
- The pashka may be stored in the pot in the refrigerator up to 5 days.
Makes 12 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.